Characteristics of Chocolate Algae Extract (Sargassum polycystum) as Antioxidant in Comparative Treatment Acetone and Ethyl Acetic Solvents

Abstract

Sargassum polycystum is one type of brown algae from Indonesia that is potentially a natural dye and  antioxidants. The purpose of this study was to determine the effect of the comparison of acetone and  ethyl acetate solvents on the characteristics of Sargassum polycystum extract as an antioxidant and  determine the best ratio of acetone and ethyl acetate to produce the characteristics of Sargassum  polycystum extract as an antioxidant. This experiment was designed using a simple randomized block  design with a comparative treatment of acetone and ethyl acetate. The treatment comprised of eight  levels: 1 : 0; 0.81 : 0.19; 0.67 : 0.33; 0.52 : 0.48; 0.38 : 0.62; 0.24 : 0.76; 0.1 : 0.9 and 0 : 1. The  treatment is grouped into 2 groups based on the time of implementation. The data were analyzed by  analysis of variance using minitab software 17 and be continued using the method of significantly  different honest. The results of the showed that the comparison of the acetone and ethyl acetate solvents  has a very significant effect on yield, fukosantin compounds, antioxidant activity, brightness level (L *),  redness level (a *) and yellowish level (b *) in brown algae extract (Sargassum polycystum).  Comparative treatment of acetone and ethyl acetate (1: 0) with dielectric constant 20.70 is the best  treatment to produce brown algae extract (Sargassum polycystum) with a yield characteristic of 2.83 ±  0.42 percent, the content of the compound fukosantin 0.031 ± 0.005 g fukosantin/g, IC50 163.43 ± 3.26  ppm, brightness level (L *) 19.60 ± 0.00, redness level (a *) 11.84 ± 0.01, yellowish level (b *) 8.83 ±  0.02.